Salmon Fish Curry - Andhra Style

Ingredients:

Fish - 2 Lbs

Tamarind - 1 Big Lemon Size

Onions - 2 (Medium Size)

Tomatoes - 2 (Big Ones)

Green Chillies - 4

Curry Leaves - 1 Stalks

Red Chilli Powder - 2 tbsp.

Coriander Powder - 4 to 5 tsp.

Turmeric Powder - 1/4 tsp.

Salt - According To Taste

Oil - 1 tbsp.

Mustard Seeds - 3/4 tsp.

Urad Dal - 1 tsp.

Fenugreek/Methi Seeds - 1/2tsp.

Asafoetida - 1 Pinch

Coriander Leaves - For Garnishing.

Method :

Clean the fish and cut it into medium pieces.Keep it aside.Soak tamarind in 1/2 glass of water in a bowl.Chop onions and tomatoes finely & keep them aside.Slit green chillies lengthwise.Wash curry leaves.Set it aside.Squeeze the tamarind pulp and take out the juice and add some more water and repeat the process twice & strain the pulp and add salt,turmeric powder,red chilli powder,coriander/dhania powder and keep it aside.

Heat a pan with a tbsp. of oil and when its hot add  mustard seeds and let it splutter.Then add urad/ulunthu, fenugreek and asafoetida.Add curry leaves.Saute for a minute.Then add the finely chopped onions,green chillies and pinch of salt and fry till golden brown.Now add the finely chopped tomatoes and a pinch of salt and cook till it gets mushy.Add the tamarind pulp and let it boil.When it boils,reduce it to low flame and let it cook for abt 15 mins.After a nice aroma goes away and the curry is thickened (approx. 15 mins.) add the fish pieces and let it cook on high flames for 5 mins.Then reduce the heat to low flame and let it cook for another 6 to 7 mins.Add coriander leaves and serve hot with plain rice,idlis or dosas.

Note:After adding the fish pieces cook uncovered.Even after removing from the stove do not cover till the fish curry cools down.Otherwise the consistency will become watery and the curry will not taste good.

Source : My Sister.